Birthday Tiramisu? Why Not!!

8 Aug

I was trying to decide what kind of cake to make for my dad’s birthday. It was his 70th birthday, so I wanted it to be extra special. So then I thought, why does it need to be a birthday cake? One of my dad’s favorite desserts he always orders in restaurants is tiramisu. Everybody in my family loves it. So birthday tiramisu it is!

I actually tested the recipe out a few days beforehand on my sister and a couple of friends, to work out any kinks. Its always good to have some trusty guinea pigs when I’m trying out new recipes and I have a lot of willing volunteers.


(Serves 8-10 people)

  •  12 egg yolks
  • 6 tablespoons sugar
  • 2 pounds mascarpone cheese (Italian cream cheese)
  • 3 cups espresso, cooled down
  • 48 ladyfingers (you may not use all of them)
  • cocoa powder
  • grated chocolate

In a large bowl beat the egg yolks and sugar until the mixture is thick and pale, about 5 minutes or so. Make sure you use a whisk attachment. The first time I made this tiramisu, I didn’t use the whisk attachment, so the eggs/cream didn’t come out fluffy. It still tasted good, but its much better when its creamier and fluffier. Lesson learned!

Add mascarpone cheese and beat together until smooth. Add 2 tablespoons of the cooled espresso and mix together until all combined. The cream will have a light beige color.

In a separate dish, add the espresso. Dip each ladyfinger into the espresso until coated, just a few seconds. This is the most difficult part of the recipe. If you let the cookies soak too long, they will literally fall apart. After you dip the cookie, place it in the bottom of a 9 X 12 baking dish (you may need to break up the cookies to make them fit). Place the dipped cookies in the dish until its filled.

Spread half of the mascarpone mixture over the ladyfingers and make sure its even. Add another layer of the dipped ladyfingers and then top with the rest of the mascarpone mixture. Make sure the top is evenly spread.

Cover the tiramisu with plastic wrap and refrigerate at least 2 hours and up to 8 hours. Take out of refrigerator an hour before serving and sprinkle sifted cocoa powder to cover the top and then top with grated or shaved chocolate.

Then cut and serve, that’s it! There’s no cooking involved in this dessert. So it’s surprisingly easy. I can’t believe I never tried this before!


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